Best Spicy Sausage Unstuffed Cabbage Recipes

SPICY SAUSAGE UNSTUFFED CABBAGE

Spicy Sausage Unstuffed Cabbage image

I combined 2 recipes to make this. The Turkey sausage I used is in the frozen section. You may also use a small cabbage.

Provided by Denise Miles

Categories Turkey

Time 35m

Number Of Ingredients 6

Ingredients

1 lb italian turkey sausage tube
1/2 large onion-chopped
1/2 large green cabbage
1 pkg uncle bens garlic and butter rice
2 can(s) tomato sauce
1 can(s) diced italian tomatoes

Steps:

1. Prep Rice. Water in pot+ 1T Butter. Set aside. In a large skillet on med/ high heat, Add sausage and brown it. My turkey sausage doesn't have a lot fat, so oil your skillet, if necessary. I added extra Red pepper flakes to meat during cooking.
2. Once Sausage is browned and no longer pink, add onion. reduce heat while you open cans. Add diced tomatoes first and scrape up all crusty bits on bottom of skillet. Add in tomato sauces. Stir to combined.
3. Turn on rice. Cook as directed. This is a really quick cook. Chop Cabbage. Add Cabbage to skillet. Turn up heat to med/ high heat to soften Cabbage. Stir often.
4. Once rice is done, add in 3/4 of the pot to Cabbage meal. Stir together. Add salt and/or pepper to taste.

SPICY CABBAGE ROLLS

Spicy Cabbage Rolls image

This delightfully delicious recipe came from my Aunt Helen. I serve it alongside ham or turkey for the holidays or on its own with a salad and rolls.-Darlene King, Estevan, Saskatchewan

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

1 large head cabbage
2 cups cooked barley
2 garlic cloves, minced
1-1/2 cups chopped onion
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon brown sugar
2 to 3 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground pork
SAUCE:
1 can (15 ounces) tomato sauce
1/2 cup chili sauce
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon cayenne pepper

Steps:

Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Meanwhile, in a large bowl, combine the barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Crumble pork over mixture and mix well. , Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/2 cup pork mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place rolls, seam side down in a greased 13-in. x 9-in. baking dish. , In a small saucepan over medium heat, combine the sauce ingredients; cook and stir until smooth. Pour over rolls. Cover and bake at 350° for 80-90 minutes or a thermometer reads 160°.

Nutrition Facts : Calories 306 calories, Fat 14g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 819mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 5g fiber), Protein 21g protein.